Escarole Soup with Meatballs

Escarole Soup with Meatballs


Serves 4 to 6 people


  • 1 pound of ground pork

  • 1 bunch of long green onions, finely chopped

  • 1/2 cup of seasoned bread crumbs

  • 1/2 cup of fresh grated Parmesan cheese

  • 1/4 cup of fresh flat leaf parsley, chopped

  • 1/4 tsp of salt

  • 1/4 tsp of fresh ground black pepper


  1. In a large bowl, thoroughly combine all the ingredients.

  2. Roll the meat into 1 inch balls.



  • 2 Tbls of extra virgin olive oil

  • 1 Tbls of butter

  • 2 cloves of garlic, chopped

  • 1 yellow onion, chopped

  • 2 15oz cans of cannellini beans

  • 6 cups of chicken broth

  • 1 large bunch of escarole

  • 1 tsp of salt

  • 1 tsp of fresh ground black pepper


  1. In a large pot, sauté the onions and garlic until tender in the olive oil and butter.

  2. Stir in cannellini beans

  3. Add the chicken broth and bring to a boil.

  4. Reduce and bring to a simmer.

  5. Cut the bottom of the escarole and rinse the escarole thoroughly in cold water.

  6. Add the escarole to the broth

  7. Cover an cook for around 10 minutes.

  8. Drop the meatballs into the soup and cook for another 10 to 15 minutes.

  9. Serve with plenty of shaved or grated Parmesan or Romano cheese.


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